Vegan Vanilla Almond Sugar Cookies

• Vegetarian

• Refrigerated

  • 3 tbsp Aquafaba or 1 flax egg

• Condiments

  • 1 cup Vegan buttery spread

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 3/4 cup Cane sugar
  • 1 Decorative sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Found on thefullhelping.com

Description

Ingredients

• 1 cup (2 sticks) room temperature vegan buttery spread
• ¾ cup cane sugar
• 3 tablespoons aquafaba or 1 flax egg*
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2½ cups unbleached, all purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Decorative sugar, for sprinkling (you can also use icing or a vegan egg wash!)

Directions

• Place the vegan buttery spread and sugar into a stand mixer. Beat on medium high speed until the mixture is smooth, about 2 minutes. Beat in the aquafaba, then the extracts. Continue beating until the mixture is fluffy, about 3 minutes.
• Whisk together the flour, baking powder, and salt. Reduce the stand mixer speed to low and add the dry ingredients, gradually increasing the speed to medium low. When the flour is evenly incorporated, stop mixing.
• Divide the dough in half and shake it into two disks. Wrap them and place them in the fridge for at least 2 hours and up to overnight.
• Preheat your oven to 350F. On a clean, floured surface, roll the dough to ¼ inch thick and cut into shapes. Place the cookies on one or two parchment-lined baking sheets. Bake for 10-15 minutes, or until the cookies are just golden. Transfer the cookies to a wire rack and allow them to cool before enjoying.